- Rice - 1 cup (I used 240ml cup)
- Tamarind - Big lemon size (adjust to taste)
- Turmeric powder - 1 tsp
- Jaggery powder - 1 tsp (optional)
- Salt - as per taste
- Oil - 2 tbsp
- Peanuts - 1/4 cup
- Chana dal - 1/2 tbsp
- Urad dal - 1 tsp
- Mustard seeds - 1 tsp
- Red chillies dried - 3 or 4 no's
- Green chillies - 3 or 4 no's
- Ginger (chopped) - 1 tsp
- Curry leaves - 1 or 2 springs
- Hing - a pinch
- Corriander leaves - few finely chopped
Preparation:
- Soak tamarind in hot water for 10-15 minutes and squeeze the pulp out of it. In a pan add 1tbsp oil, saute the pulp in oil for few minutes and keep it aside (you can prepare this earlier and store it in refrigerator).
- Boil rice and wait till warm.
Method:
- Take boiled rice in to a wide opened bowl or big plate, add tamarind pulp, turmeric powder, jaggery powder and salt to it. Gently mix all these together.
- In a frying pan / kadai add 2tbsp oil, once oil gets heated add peanuts, chana dal, urad dal one after one and saute on a low flame till they turn golden. Then add mustard seeds, red & green chillies, chopped ginger, curry leaves and a pinch of hing. saute well till you feel the flavours.
- Add this tempering to the rice mixture and mix well. Garnish with corriander leaves ( optional).
Note:
- Don't make it while the rice is so hot, it becomes mashy while mixing.
- Hing gives really good flavor to this, so don't forget to use it.
- Instead of making tamarind pulp at home, you can also use store bought one.
- Garnishing with coriander leaves is an optional step but it gives nice aroma and flavor.
- You can prepare this with left over rice also.
I would love to see your comments on this recipe, and if you have any ideas or suggestions to make it better - or any doubts - please feel free to mention them in the comments box below. I will definitely do my best to help!
Keep Watching .........Keep Cooking
Have a great day........ Bye......
- Vydehi
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